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She hand-carried the bizenyaki, or brown pottery, made by Ichiro Mori in Okayama. In the future, she wants to replace the weathered sushi counter with her own uniquely crafted wood plank sourced from Japan. Priced at just $75 per person, the omakase from Hirofumi “Gen” Sakamoto offers one of the best deals in town. Settle into 15 pieces of terrific sushi that impress even the snobbiest of sushi-goers — the varieties of fish range from familiar cuts to more obscure ones. Head to Michelin-starred counter Inaba for chef Yasuhiro Hirano’s impeccable array of sushi served at a six-seat counter within I-naba.
Sushi Tama
This counter-only restaurant in Little Tokyo costs $300 a person and serves a truly spectacular dinner comparable to the best around the world. Sister restaurant Bar Sawa offers a more affordable omakase next door with cocktail pairings to boot. Miyabi Japanese Steak & Seafood House menu has been digitised by Sirved. The menu for Miyabi Japanese Steak & Seafood House may have changed since the last user update.
Miyabi Japanese Steakhouse And Sushi Bar
Customers are free to download these images, but not use these digital files (watermarked by the Sirved logo) for any commercial purpose, without prior written permission of Sirved. Toshi-san is a professionally trained French/Italian and Japanese chef whose skills have been honed and refined over the last 30 years. Mori’s passion for artistry extends to her dishware, all sourced by master craftspeople in Japan.
Wine,
A thick slice of buri (fatty yellowtail) is also blanched in dashi and accompanied by grated daikon and housemade ponzu. The Joint Seafood founder Liwei Liao opened this casual handroll counter modeled after Kazunori serving high-grade fish in a parade of seaweed-wrapped creations. Liao’s market in Sherman Oaks specializes in dry-aged fish, though the offerings at Uoichiba aren’t necessarily of that style. Instead, cuts like tuna, kanpachi, steelhead trout, and blue crab salad are served with seasoned rice either a la carte or as lunch-sized omakase meals. It’s not often that a high-end omakase restaurant resides at the street level, but that’s the case with Sakurako, which comes from Sushi Enya founder Kimiyasu Enya. Enya brings on three talented chefs who trained in Japan, with head chef Akira Yoshida preparing the heart of Sakurako’s nigiri array.
Think strawberry XO-sauce and basil-bud olive oil over namahotate (day boat scallop) over rice. Shin Sushi brings a refined omakase experience from chef Taketoshi Azumi, whom patrons refer to as Take-san. The Michelin-starred omakase includes an appetizer, miso soup, and 14 pieces of sushi.
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21 Spectacular Sushi Destinations to Try in Los Angeles
Dinners are served from Wednesday to Saturday at 7 p.m., priced at $280 per person before tax, drinks, and tip. Dinner costs $250 per person, not including tax or gratuity, and can be purchased on Tock with a $200 deposit per seat. For the past 25 years, the hallowed grounds of Mori Sushi have hosted some of Los Angeles’s most exclusive and thrilling omakase meals.
She also briefly worked at the two-Michelin-starred, Edomae-style Ginza Onodera in West Hollywood where the omakase costs $400 a person. Still, she has seen a rise in women sushi chefs working in prominent establishments. Mori’s ingredient sourcing reflects the highest levels of Japanese sushi omakase. The restaurant’s fish comes from Japan, while the produce is from the Santa Monica farmers market. She uses wild bluefin toro from Miyagi prefecture and hairy crab in chawanmushi topped with Hokkaido uni, grated wasabi, and gold flakes. Beltfish from Kanagawa gets a quick sear over binchotan coals and is served with a packed roll of dashi-blanched spinach.
Nearby Restaurants
In its latest iteration as Mori Nozomi, the dining area once occupied by tables lends a contemplative openness. Attention is directed to the counter like an illuminated stage where eight seats face Mori. The ceiling dramatically slants into the back shelves lined with fresh white orchid arrangements — gifts from friends and suppliers as is typical of newly opened Japanese restaurants. Mori opened her eponymous omakase counter on March 7, 2024, with the goal of serving one of LA’s best sushi experiences.
“I started the tea ceremony because you’re in front of the customer, showing its delicate beauty. As a sushi chef, you’re also in front of customers, and you have to make it very elegant,” Mori says. Now, I see this as a kind of meditation, a way to calm down, relax, and focus on what I’m doing with my hands.” The matcha at the end of the omakase comes with Mori’s wagashi made with sweet azuki paste shaped into fruits and flowers.
Donning a crisp white chef’s coat, Mori carefully grates fresh wasabi before preparing kasugodai nigiri, a glossy piece of baby snapper sliced with vertical lines over a mound of seasoned rice. She gently skewers baby squid glazed and grilled over a ceramic tabletop konro. She mixes the sweet flesh of kegani (hairy crab) into a ball of rice, placing it into a cleaned-out shell, dotted with rich slices of Hokkaido uni. Leona’s Sushi House in Sherman Oaks goes into the former La Loggia space with proprietor Frank Leon and sushi pro Shigenori Fujimoto, previously of Asanebo and Shiki. This iconic sushi restaurant in Little Tokyo is consistently packed at the bar and in the dining room.
Koichi Maeda, owner of Miyabi postandcourier.com - The Post and Courier
Koichi Maeda, owner of Miyabi postandcourier.com.
Posted: Tue, 29 May 2018 07:00:00 GMT [source]
Most come for the unbelievably priced lunch sashimi special, but order directly from the menu or at the bar for an even better experience. The expansive selection of nigiri sushi and sashimi never fails to please. This unassuming spot in Arcadia has a versatile lunch sushi set from chef Hiro Yamada (Sushi Gen, Shiki). The sub-$40 lunch special comes with nine pieces of nigiri, a cut roll, miso soup, and a few small bites. The price jumps up at dinner, where most opt for the more elaborate, Edomae-style omakase. Mori prepares a traditional matcha tea at the end of every meal and offers a tea pairing for $55 per person.
The latest occupant, Nozomi Mori (no relation to the location’s founder, Morihiro Onodera), carries on the tradition in a minimally appointed space dominated by a towering cherry blossom bouquet arranged in a vase and placed under a single lamp. The food tasted amazing, the portions were extremely generous, and the waitstaff and chef were very friendly. Only downside was even when we made reservations we had to wait 45 minutes before we were seated.
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